Easy No-Bake Biscoff Cheesecake

In a food processor, crush the Biscoff cookies into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
In a bowl, mix the cookie crumbs with the melted butter until the mixture is well combined and resembles wet sand.
Press the mixture into the base of a 9-inch springform pan (or any round cake pan). Use the back of a spoon to press it firmly into place.
Place the crust in the refrigerator to chill while you prepare the filling (at least 15 minutes).
Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
In a microwave-safe bowl, warm the Biscoff spread for about 20-30 seconds, just until it’s slightly runny. Then, fold it into the cheesecake filling mixture.
Carefully pour the cheesecake filling over the chilled cookie crust, smoothing the top with a spatula.
Step 3: Chill the Cheesecake

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible, to allow it to set properly.
Before serving, top the cheesecake with Biscoff cookie crumbs for a little extra crunch.
Step 4: Serve and Enjoy

Once set, remove the cheesecake from the springform pan and place it on a serving platter.
Slice and serve chilled, and enjoy the creamy, spiced goodness!
Serving and Storage Tips